Pisco Sour
ClassicIBA OfficialPeru's national drink, capped in silk.
Bright, tart, and floral, with pisco's grapey, faintly herbal character at the core. Fresh lime snaps sharp and clean, sugar rounds the edges, and the egg white spreads it all into a silky foam that carries the bittersweet spice of Angostura on the first sip. Elegant and refreshing.
Ingredients
- 2 oz Pisco
- 1 oz Fresh Lime Juice
- 0.75 oz Simple Syrup
- 1 Egg White
- Angostura bitters · optional garnish
Method
- 1
Add the pisco, lime juice, simple syrup, and egg white to a shaker without ice.
- 2
Dry-shake hard for 10-15 seconds to build the foam.
- 3
Add ice and shake again until well-chilled.
- 4
Double-strain into a chilled coupe.
- 5
Dot the foam with a few drops of Angostura bitters.
The Story
The Pisco Sour is the pride of Peru, though its parentage is famously contested with Chile, its neighbor and fellow pisco producer. The modern recipe is generally traced to Victor Vaughen Morris, an American who opened Morris Bar in Lima around 1916 and adapted the whiskey sour to the local grape brandy. A Peruvian bartender there, Mario Bruiget, is credited with the finishing touches that set the template — egg white for a plush foam and a few drops of Angostura floated on top. Bright, aromatic, and deceptively smooth, it became Peru's national cocktail, celebrated with its own holiday.
Recipe card
The whole recipe in one shareable image.
